Chicken bouillon with dumplings

Name: Chicken bouillon with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/8 l Milk; 7-10 Tbsp salt, nutmeg, white pepper; 1 teaspoon (10 g) butter/margarine; 60 g Flour; 1 egg (size M); 3-4 Tsp clear chicken stock; 1-2 TABLESPOONS Sherry; 1/2 bunch Chives; 7-10 Tbsp some chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/8 l Milk
7-10 Tbsp salt, nutmeg, white pepper
1 teaspoon (10 g) butter/margarine
60 g Flour
1 egg (size M)
3-4 Tsp clear chicken stock
1-2 TABLESPOONS Sherry
1/2 bunch Chives
7-10 Tbsp some chervil

Directions

1
Bring milk, salt, nutmeg and fat to the boil. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Remove the pot from the stove. Stir in the egg immediately
2
Boil 3/4 l water and dissolve the stock in it. Season stock to taste with salt, pepper and possibly sherry
3
Cut off the dough with 2 teaspoons of dumplings. Let it simmer in the stock for about 10 minutes. Wash, chop and add the herbs. If necessary add small rolls